Serving Formal Hall
Graduate Matriculation Dinner
Monday 11th October
NO FORMAL HALL
Roasted Pumpkin Soup
Topped with curried pecans
-0-
Roast Pheasant wrapped in Pancetta and filled with a game farce
Caramelized red cabbage, goose fat roasted Chateau potatoes, roasted
apples and cider jus
(V) Roasted Vegetable and Goat’s Cheese Pithivier
Caramelized red cabbage, roasted Chateau potatoes and red onion chutney
-0-
Warm Pomegranate Sangria
With poached fruits and honey ice cream
Feast Night Formal Hall
Tuesday 12th October
Salmon Pastrami
Toasted sourdough
(V) Aubergine Caviar
-0-
Pear-Fennel Sorbet
-0-
Warm Salad of Moroccan Spiced Duck Confit
Couscous with salted lemon and watercress
(V) Moroccan Spiced Tofu
Couscous with salted lemon and watercress
-0-
Fig Tatin with Browned Butter Ice Cream
Burnt orange syrup
Feast Night Formal Hall
Wednesday 13th October
Grilled Sea Bream
Crushed parsnips and hazelnut Velouté
(V) Goat’s Cheese on Brioche
Balsamic and pear
-0-
Roast Sirloin of Beef sous vide
Pumpkin puree, fondant potato, spinach, Cabernet Sauvignon jus
(V) Organic Cheddar and Leek Tart
-0-
Hibiscus Cream with Raspberry Sorbet
-0-
Dessert Fruit and Macaroons
Formal Hall
Thursday 14th October
Grilled Trout Fillet
Basil sauce, watercress and radish salad
(V) Beef Tomato and Mozzarella
Basil sauce, watercress and radish salad
-0-
Roasted Leg of Lamb
Leek and cheddar mash, wilted greens and rosemary jus
(V) Wild Rice and Parsnip Suppli
Italian rice fritters with cauliflower and mushrooms
-0-
Warm Chestnut Cake
With chocolate sorbet
William Pitt Seminar Dinner
Friday 15th October
NO FORMAL HALL
Lobster Pancakes
Peashoot salad and ginger-carrot emulsion
(V) Mozzarella and Olive Pancakes
-0-
Venison Haunch sous vide
Pan-roasted butternut squash, braised shallots, crispy bacon and champ
(V) Tomato, Spinach and Basil Sformatino
-0-
Lemon Sabayon-Pine Nut Tart
Honeyed Mascarpone cream
Formal Hall
Saturday 16th October
Velouté of Pea and Coconut
With coconut froth
-0-
Roasted Free-Range Chicken Supreme
Sweet potato puree, warm compote of tomato, basil and red peppers
(V) Sweet Potato and Coconut Polenta
Asian vegetable fricassé
-0-
Cylinder of Chocolate
Milk chocolate mousse, white chocolate ice cream, coffee bean custard, chocolate spear
Formal Hall
Sunday 17th October
Cream of Celeriac Soup
Truffle oil and parsley
-0-
Roast Breast of Turkey
Goose fat roasted potatoes, bacon wrapped chipolata, roasted parsnips and carrots
(V) Green Pea Ravioli
Saffron butter and truffled beetroot salad
-0-
Warm Pear Batter Cake
Cinnamon ice cream
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